Honjozo-Infused Miso Glazed Salmon with Pickled Daikon
A true Japanese dish where sake's delicate notes balance the umami richness of miso, mirroring the precision of authentic honjozo brewing techniques. This japanese-inspired one pot ready in about 39 minutes pairs salmon fillets, white miso paste, sake for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz salmon fillets
- 20 g white miso paste
- 2 tbsp sake
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 cup daikon radish
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 inch kombu
- 1 tsp sesame oil
Instructions
- Step 1: In a small saucepan, combine 20g white miso paste, 2 tbsp sake, 1 tbsp rice vinegar, and 1 tsp sugar. Simmer over low heat for 3 minutes until smooth and fragrant, stirring constantly to avoid scorching.
- Step 2: Place 12 oz salmon fillets skin-side down on a parchment-lined baking sheet. Brush the miso glaze evenly over the flesh side, ensuring full coverage. Roast in a preheated 400°F (200°C) oven for 12-14 minutes until the salmon is opaque and flakes easily with a fork.
- Step 3: While salmon cooks, prepare pickled daikon: In a bowl, combine 1 cup thinly sliced daikon, 1/4 cup rice vinegar, 2 tbsp sugar, and 1 inch kombu. Let sit at room temperature for 30 minutes until daikon turns translucent and tender.
- Step 4: Just before serving, drizzle 1 tsp sesame oil over the roasted salmon. Serve immediately with pickled daikon on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honjozo-Infused Miso Glazed Salmon with Pickled Daikon take to make?
Total time is about 39 minutes (25 min prep + 14 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honjozo-Infused Miso Glazed Salmon with Pickled Daikon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salmon fillets from drying out.
Can I substitute ingredients in Honjozo-Infused Miso Glazed Salmon with Pickled Daikon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honjozo-Infused Miso Glazed Salmon with Pickled Daikon for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honjozo-Infused Miso Glazed Salmon with Pickled Daikon?
Japanese one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 14-minute recipe. Would bump up the spice level though.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
